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Protein modification bv fermentation: effect of fermentation on the potential allergenicity of pea
Author(s) -
Barkholt V.,
Jergensen P. B.,
Sørensen D.,
Bahrenscheer J.,
Haikara A.,
Lemola E.,
Laitila A.,
Frøkiær H.
Publication year - 1998
Publication title -
allergy
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.363
H-Index - 173
eISSN - 1398-9995
pISSN - 0105-4538
DOI - 10.1111/j.1398-9995.1998.tb04976.x
Subject(s) - fermentation , pediococcus acidilactici , lactic acid , lactobacillus plantarum , rhizopus , food science , rhizopus oligosporus , biology , bacteria , microbiology and biotechnology , lactobacillus paracasei , lactococcus lactis , lactobacillus , genetics
The effect of fermentation on components of potential significance for the allergenicity of pea was analyzed. Pea flour was fermented with three lactic acid bacteria, Pediococcus pentosaceus, Lactococcus raffinolactis , and Lactobacillus plantarum , and two fungi, Rhizopus microsporus , var. oligosporus and Geotrichum candidum . Residual antigenicity against antipea antibodies was reduced to 10% by the three lactic acid bacteria and R. microsporus . Reactions to anti‐pea profilin and anti‐Bet v 1 were still detectable after fermentation. The contents of lectin and pea protease inhibitor were not reduced by the microorganisms.